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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with pepper. In a small bowl combine drained tomatoes with green chile peppers, green onions, oil, garlic, capers, oregano, and thyme; set aside.
Tear a 36x18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place fish fillets in center of foil. Top with tomato mixture. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build.
Place foil packet on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.